No. 35—MOTHER’S COOKIES.
- 1½ cups of butter
- 3 eggs
- 3 cups of sugar
- 3 tsps. of baking powder
- 6 cups of flour
- ½ grated lemon rind
- ¾ cup of milk
Preparation: Cream the butter with eggs and sugar, add the milk, lemon rind and baking powder mixed with the flour. Roll out quite thin, cut out cookies and bake to a golden yellow color.
No. 36—PEANUT DROP CAKES.
- 2 tbsps. of butter
- 2 eggs
- 4 tbsps. of sugar
- 1 cup of ground peanuts
- 1 tsp. of salt
- 4 tbsps. of milk
- 1 tsp. of baking powder
- 1 cup of flour
Preparation: The butter, sugar and yolks of eggs are stirred to a cream; add the milk, nuts, salt, the beaten whites of eggs and baking powder mixed with the flour. With a teaspoon drop on well buttered pans, place a peanut on each and bake in a slow oven.
No. 37—PEANUT STRAWS.
- ¾ cup of butter
- 1 large cup of flour
- 1 large cup of sugar
- 4 whites of eggs
- Some chopped or cut peanuts
Preparation: The very cold butter is cut into the flour, sugar is added and quickly mixed with the hands. Beat the whites of eggs to a stiff froth and add it to the dough. Spread the dough into buttered pans, strew the peanuts on and bake the cake. When it has cooled, cut it into small equal strips.
No. 38—SMALL PLAIN COOKIES.